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Serves 4
2 pounds red potatoes , scrubbed and halved (quartered if large)
2 garlic cloves , peeled and smashed, plus 2 cloves, minced
1 1/2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
1 cup low-sodium chicken broth
Salt and pepper
2 tablespoons extra-virgin olive oil THESE CAN BE MADE WITHOUT
2 tablespoons finely chopped fresh parsley THE LEMOIN FLAVORING

1. RINSE POTATOES Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well.

2. COOK POTATOES Bring potatoes, smashed garlic, lemon juice, chicken broth, and ½ teaspoon salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.

3. CRISP POTATOES Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes. Off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.

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